One of the fish recipes I like is Sarciadong Isda, most Pinoy like it using tilapia probably except me. I simply don't like how tilapia meat tastes. I think it tastes like soil, although I haven't tried tasting soil myself. :) To those who like tilapia, please don't be mad. We have likes and dislikes, right? In my case, it's tilapia. My husband, on the contrary, LOVES tilapia (emphasis on the word love, he's such a fan of this fish). On some special occasions though, like my husband's birthday, I cook dishes using tilapia, kind of a treat for him. But tilapia is not the star of this post, it's Sarciadong Isda. Sorry I blabbered too much, I get sidetracked sometimes. Moving on...
For Sarciadong Isda, I like using matambaka or the big-eyed scad. This fish is abundant in Davao gulf and it tastes good plus the size of each matambaka is just right for one serving. Now here's my take on making Sarciadong Isda.
For me, I think it would be best to use red tomatoes in sarciadong isda because the color will give such a nice contrast to the eggs and fish. Unfortunately for this post, my tomatoes hasn't fully ripened yet. I prefer buying slightly ripe tomatoes in the grocery.
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